Spiced Crispy Baked Masala Potato Wedges

These simple to make crispy and spicy baked masala coated potato wedges are great snacks. Taste best when natural yogurt gets drizzled over the baked Wedges.

Recipe Source Link:https://www.mygingergarlickitchen.com/baked-masala-potato-wedges-indian-spiced-crispy-potato-wedges-recipe-video/

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RECIPE INGREDIENTS

» For Bakes Masala Potato Wedges //

• 5 large potatoes cut into 6-8 wedges
• 2 tablespoons oil
• 1/4 cup tomatoes, puree
• 1 medium-sized onion, chopped
• 1 tablespoon + 1 teaspoon garlic, grated
• 1 tablespoon ginger, finely chopped
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala powder
• 1 tablespoon tomato ketchup
• 1 tablespoon yogurt (use dairy-free for vegan version)
• 1 tablespoon coriander (cilantro) leaves, chopped
• 2 teaspoons coriander (cilantro) powder
• 1/2 teaspoon kashmiri red chili powder
• Salt to taste

» For Serving //

• Natural yogurt or use dairy-free for vegan version
• Chopped onions
• Lemon juice
• Coriander (cilantro) leaves, chopped

RECIPE INSTRUCTIONS

» How to Make Baked Masala Potato Wedges:

1. Preheat oven to 200°C/400°F. Then cut potatoes into 6-8 wedges.
2. Heat 2 tablespoons of oil in a large pan over medium heat.
3. Add chopped onions and sauté for a minute.
4. Add chopped ginger, grated garlic, and fry for 4-5 minutes.
5. Add tomato puree and stir well. Cook for 2-3 minutes.
6. Add in the Kashmiri red chili powder, turmeric powder, coriander powder, salt, and garam masala powder.
7. Stir continuously and cook for 3 minutes, until tomatoes are cooked.
8. Add 1 tablespoon tomato ketchup, 1 tablespoon yogurt, coriander powder and stir well.
9. Cook for another minute and add potato wedges to the pan and stir until evenly coated.
10. Line baking tray with aluminum foil, or parchment paper.
11. Place the potatoes on the baking sheet and bake on the middle rack for 25-30 minutes.
12. Take the tray out and turn wedges over and bake for another 25-30 minutes or until potatoes are cooked and crisp.
13. Garnish with chopped onions, and chopped coriander leaves. Also, Drizzle with a squeeze of lemon juice. Top with some ketchup or coriander chutney.
14. Drizzle some yogurt on top.
15. Enjoy it along with some tea or coffee!

RECIPE NOTES

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